Description
A vibrant Mexican Street Corn Salad bursting with smoky, tangy, and creamy flavors. Made with fresh or frozen corn kernels, zesty lime, plant-based cheese, and a flavorful natural dressing, this salad is perfect as a versatile side dish or a lively party dip.
Ingredients
Scale
Corn and Vegetables
- 2 cups fresh or frozen corn kernels
- 1/4 cup fresh cilantro, chopped
Dressing
- 2 tablespoons lime juice (natural)
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 tablespoon apple cider vinegar (natural)
- 1/2 teaspoon garlic powder (natural)
- 1/2 teaspoon chili powder (natural)
- Salt, to taste
- Black pepper, to taste
Other Ingredients
- 1/2 cup plant-based cheese, crumbled
- 1/2 teaspoon natural gelling agent
Instructions
- Prepare the Corn: Start by cooking your corn kernels. Whether you char fresh corn on the grill or pan-roast frozen kernels, cook until they develop a nice golden-brown color to bring out the smoky flavor. Allow the corn to cool slightly before combining with other ingredients.
- Mix the Dressing: In a small bowl, whisk together lime juice (natural), vegetarian Worcestershire sauce (natural), apple cider vinegar (natural), garlic powder (natural), chili powder (natural), salt, and pepper until fully blended to create a tangy and flavorful dressing.
- Combine Ingredients: In a large mixing bowl, add the cooked corn, crumbled plant-based cheese, and chopped fresh cilantro. Pour the dressing over the mixture and gently toss to coat everything evenly. Stir in the natural gelling agent to slightly bind the salad for a balanced texture.
- Final Touches: Taste and adjust seasonings as desired, adding more lime juice or chili powder for extra brightness or heat. Transfer the salad to a serving dish and enjoy immediately or chill briefly to allow flavors to meld beautifully.
Notes
- Use fresh corn when possible for sweeter and crunchier kernels.
- Char the corn until golden brown, avoiding blackened areas to prevent bitterness.
- Adjust chili powder gradually to suit your preferred spice level.
- Add dressing in stages, tossing lightly to prevent the salad from becoming soggy.
- Serve the salad either chilled or at room temperature for different texture and flavor experiences.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 6g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Mexican Street Corn Salad, Mexican corn salad, plant-based corn salad, smoky corn salad, vegan side dish, gluten free appetizer
